Best 5 Vegetable And Lentil Soup Recipes

MIDDLE EASTERN VEGETABLE AND LENTIL SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Add onion and celery. Cook until lightly browned, stirring occasionally, 5 to 10 minutes. Add garlic and cook another minute or 2, stirring constantly. Add broth, water, and lentils and bring to a boil, about 5 minutes.
• Add eggplant to the soup and return to a boil. Reduce heat, cover, and simmer 15 minutes more. Stir in zucchini and tomato and return to a boil. Reduce heat, cover, and simmer until zucchini are tender but still bright, about 5 minutes more. Remove soup from heat and stir in lemon zest and juice. Season with salt and pepper.

SPICED LENTIL AND ROASTED VEGETABLE SOUP

Steps:

• Cut tomatoes in half, peel and halve onions, halve peppers and deseed and take off stalk.
• Place above into roasting tray and place slices of garlic onto each piece of vegetable, sprinkle with olive and salt.
• Roast in medium oven for 30 - 40 mins until vegetables are slightly browned and tomatoes are very soft.
• Meanwhile sweat diced onion and celery in butter in a heavy pan for 5 minutes.
• Add nigella seeds, chilli pepper and cardamon, stir well and add chicken stock, then add lentils.
• Bring to a boil and then simmer, covered.
• When roasted vegetables are ready add contents of the roasting pan with juices to the soup pan and stir well.
• Simmer for 20 mins then season to taste with fresh black pepper and salt.
• Blend with a stick blender or in a processor, soup should retain a rough consistency but not big lumps.Add more water if necessary and reheat.
• Serve with a drizzle of good olive oil on top.

SICILIAN LENTIL, VEGETABLE, AND PASTA SOUP

Steps:

• In a large slow cooker, combine lentils, vegetables, and water.
• Cover and cook on LOW for 7 hours.
• Add in pasta and salt and pepper to taste.
• Cook on HIGH for 30 minutes, or until the pasta is tender.
• Serve hot, sprinkled with the cheese.

LENTIL AND VEGETABLE SOUP WITH DUMPLINGS

Steps:

• Begin by making the soup. Rinse the lentils under running water. Then place them in a large pot and cover them with the 8 cups water. Bring to a boil and allow to simmer over medium heat for about 20 minutes. The lentils will be almost tender. Add the vegetables, bouillon or salt, garlic and black pepper Stir gently and allow the mixture to simmer for 20 minutes more. The vegetables and lentils wll both be tender. Taste and add salt if necessary.
• Now look over the amount of liquid in the pot. Add enough extra water so that all of the solids are well covered with liquid. They don't need to be swimming over their heads, but they should be wading up to their waists. Bring the mixture to a slow lazy simmer, not a boil. If the soup boils, it will cause the dumplings to disintegrate instead of cooking up into fluffy, glimmering jewels.
• While the soup is simmering, prepare your dumplings. Get out a big bowl. In it combine the oil, egg and milk until they are well blended. Add the flour, baking powder, salt and sugar. Mix it up to a stiff batter, like for drop biscuits. Set it aside until you need it.
• When the soup is simmering slowly, it is time to drop in the dumplings. Take small rounded scoops of the dough with a teaspoon and drop them into the simmering broth, on top of the vegetables. Keep dropping the dough blobs until you have scraped the bowl clean. Now cover the pot and let it simmer for 20 minutes. Do not peek. Let the dumplings simmer covered for the full 20 minutes. The thing about dumplings is that they cook partly from the soup and partly from the steam. The steam is what makes them fluffy, and the broth is what cooks them through. If you peek while the dumplings are cooking, they will turn into lumpy, doughy rocks. When the time is up, serve the soup and dumplings as soon as possible. The soup will be thickened and the dumplings will be light and fluffy.

CHUNKY LENTIL AND VEGETABLE SOUP

Steps:

• 1.Mince the garlic and dice the onion. Cook both in a large pot with olive oil over medium heat until tender. Meanwhile, slice the celery and peel and slice the carrots. Add the celery and carrots to the pot and continue to sauté for about 5 more minutes. 2.Drain the can of black beans and add it to the pot along with the dry lentils, cumin, oregano, smoked paprika, cayenne pepper, and some freshly cracked pepper (10-15 cranks of a pepper mill). Finally, add the diced tomatoes (with juices) and vegetable broth, and stir to combine. 3.Increase the heat to medium high and allow the pot to come up to a boil. Once it reaches a boil, turn the heat down to low, place a lid on top, and let it simmer for 30 minutes. After 30 minutes, test the lentils to make sure they are tender. If not, continue to simmer until they are tender.** 4.Taste the soup and add salt as needed (I added ½ tsp). Serve hot.